A bright orange and an intense aroma characterize this seasoning made with salt from the WWF Nature Reserve Trapani and the dry peel of Sicily's most fragrant oranges. Perfect for your vegetable, cereal, and other recipes. The orange salt Dolci Evasioni combines two iconic elements of Sicily: sea salt from the WWF Nature Reserve Trapani encapsulates the unmistakable aromas of the finest oranges from our island, creating an unusual and surprisingly versatile seasoning. Let yourself be enchanted by the intoxicating scent and vibrant colors of Sicilian sunsets. The goodness of Sicilian oranges If you travel through southeastern Sicily, between Mount Etna and the sea, among the Iblei Mountains and the countryside caressed by the sirocco wind, you will be struck by a stretch of orange groves as far as the eye can see. This is where the Sicilian orange is born: tarocco, moro, and sanguinello are the evocative names of varieties that stand out for the color of the pulp, which ranges from pink to crimson to purple. To make our orange salt, we use the finest Sicilian organic citrus fruits, selected thanks to our partnership with Consorzio Legallinefelici. Peeling and drying are carried out in our laboratory inside the Syracuse prison by skilled personnel, meticulously preserving all the properties of this precious fruit: the aroma, flavonoids, and much of the essential oils contained in the peel are preserved during processing.
A bright orange and an intense aroma characterize this seasoning made with salt from the WWF Nature Reserve Trapani and the dry peel of Sicily's most fragrant oranges. Perfect for your vegetable, cereal, and other recipes. The orange salt Dolci Evasioni combines two iconic elements of Sicily: sea salt from the WWF Nature Reserve Trapani encapsulates the unmistakable aromas of the finest oranges from our island, creating an unusual and surprisingly versatile seasoning. Let yourself be enchanted by the intoxicating scent and vibrant colors of Sicilian sunsets. The goodness of Sicilian oranges If you travel through southeastern Sicily, between Mount Etna and the sea, among the Iblei Mountains and the countryside caressed by the sirocco wind, you will be struck by a stretch of orange groves as far as the eye can see. This is where the Sicilian orange is born: tarocco, moro, and sanguinello are the evocative names of varieties that stand out for the color of the pulp, which ranges from pink to crimson to purple. To make our orange salt, we use the finest Sicilian organic citrus fruits, selected thanks to our partnership with Consorzio Legallinefelici. Peeling and drying are carried out in our laboratory inside the Syracuse prison by skilled personnel, meticulously preserving all the properties of this precious fruit: the aroma, flavonoids, and much of the essential oils contained in the peel are preserved during processing.
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